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Steeping Grains Used In Weizenbock Recipes

Name Recipes Avg. Usage Usage Range
Belgian - Special B 3 50% 29% - 80%
American - Chocolate 2 58% 15% - 100%
American - Caramel / Crystal 40L 1 40% 40% - 40%
United Kingdom - Crystal 45L 1 29% 29% - 29%
German - CaraMunich I 1 70% 70% - 70%
American - Wheat 1 56% 56% - 56%
German - Melanoidin 1 14% 14% - 14%
German - CaraAroma 1 100% 100% - 100%
American - Caramel / Crystal 80L 1 33% 33% - 33%
United Kingdom - Pale Chocolate 1 20% 20% - 20%
German - Chocolate Rye 1 29% 29% - 29%
Belgian - Aromatic 1 26% 26% - 26%
German - Munich Light 1 26% 26% - 26%
German - Carafa II 1 15% 15% - 15%
Finland - Chocolate Malt 1 7% 7% - 7%
German - Chocolate Wheat 1 8% 8% - 8%
Belgian - CaraMunich 1 13% 13% - 13%
German - Pilsner 1 50% 50% - 50%
German - Carafa III 1 8% 8% - 8%
American - Munich - Dark 20L 1 4% 4% - 4%
New Zealand - Munich Malt 1 28% 28% - 28%
German - Dark Munich 1 100% 100% - 100%
German - Wheat Malt 1 50% 50% - 50%
German - Caramel Wheat 1 20% 20% - 20%
American - Vienna 1 67% 67% - 67%
German - De-Husked Caraf III 1 20% 20% - 20%
German - CaraAmber 1 5% 5% - 5%
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